Tuna Sauce

Cuisine, May 1982

45 minutes — 2 cups

Ingredients

2		red bell peppers (or 1 cup bottled roasted red peppers – drained and thinly sliced)
1⁄4	cup	extra virgin olive oil
1⁄3	cup	fresh parsley (minced)
3	clove	garlic (minced)
2	small	fresh green chili peppers (seeded and minced)
1	large	can imported plum tomatoes (drained, seeded and chopped)
1	tablespoon	tomato paste
1	teaspoon	dried oregano (crumbled)
1⁄2	teaspoon	dried basil (crumbled)
1⁄2	teaspoon	salt
1⁄8	teaspoon	ground black pepper
1	can	tuna packed in olive oil (drained and flaked)
6		flat anchovy fillets (drained and minced)
16		nicoise olives
2	tablespoon	capers (drained and rinsed)

Instructions

If using fresh red peppers, heat oven to 450°F.

Roast peppers in pan in center of oven, turning frequently, until blackened all sides, about 15 minutes. Remove from oven; let cool to room temperature.

Meanwhile, heat oil in large heavy noncorrosive skillet over medium heat. Add parsley, garlic, and chili peppers; sauté 1 min. Add tomatoes, tomato paste, oregano, basil, salt, and pepper; reduce heat to low. Simmer, partially covered, until excess moisture from tomatoes has evaporated, about 15 minutes.

Peel, seed, and stamina cooled fresh peppers, if using; sliced thin. Add (or add bottled peppers) 2 skillet along with tuna, anchovies, olives, and capers; simmer 2 minutes.

Notes

If Nicoise olives are unavailable, you can substitute Kalamata olives.